Smoked Haddock dish wins Pritchitts Regional Recipes Competition


William Cohen, hospitality lecturer at Grimsby Institute of Further and Higher Education, produced a mouth-watering recipe of creamy smoked haddock with soft boiled duck egg to claim the Pritchitts Regional Recipes title.

Pritchitts managed the competition, in association with the Craft Guild of Chefs, to highlight the country’s finest recipes. Each of the 12 regional winners have received a year’s membership of the Craft Guild of Chefs, Global chef’s knives worth more than £150 and their recipe featured in the Pritchitts Craft Guild of Chefs 2011 calendar.

Cohen, who qualified for the final as winner of the north east region, put his recipe to the test against 11 others to choose the overall winner, which was judged by The Dorchester’s executive chef Henry Brosi.

The Regional Recipes champion will now be rewarded with an extraordinary culinary experience – dinner for two in The Dorchester’s exclusive Krug Room personally prepared by Brosi, who will be on hand to discuss the philosophy and preparation of the meal. Located in the hotel’s master kitchens, it is the original ‘chef’s table’ and first opened in the 1940s.

Cohen commented: “I wanted a recipe that would celebrate Grimsby’s fishing heritage; the recipe was inspired by Grimsby’s traditional smoked fish which last year received the same European protection as champagne. I’m delighted to have won a competition that supports and highlights the greatness of British regional cuisine and looking forward to dinner at The Krug Room and meeting Henry Brosi.”

Simon Muschamp, head of marketing at Pritchitts, said: “I would like to congratulate William on his classic recipe which demonstrates the very best of regional cooking and the diversity of food available across the UK. The success of this competition has shown how versatile our product range is in creating fantastic dishes that illustrate the very best of regional cuisine.

“We were delighted by the level and standard of entries and the passion of the people taking part and I’d like to congratulate everyone for their efforts in creating innovative regional dishes.”

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